Method for holding olives fresh

Abstract

Freshly picked olives are preserved in a holding container by adding Ascorbic Acid and Acetic Acid and water. Ascorbic Acid is also used in soaking olive leaves or parts of the olive tree that makes up Olive Leaf Extract

Description

BACKGROUND OF THE INVENTION [0001] 1. Field of the Invention [0002] The present invention relates to a method for holding olives and specifically to a method for holding olives using corrosive or non-corrosive acid like, acetic acid and ascorbic acid, which produces olives of good color, flavor and texture, to be cured at a later time. [0003] 2. Description of the Prior Art [0004] Part of the olive preservation process is to prevent a variety of “browning” processes that occur naturally after the olives are picked. Many of these reactions are oxidations of the plant material by oxygen that is present in that air and dissolved in the solution containing the olives. [0005] For thousands of year's olives were taken off their trees and cured many different ways, and held in water or a salt brine or vinegar solution. More recently, olives have been taken off the trees and put in Acetic Acid or Sodium Benzoate or Lactic Acid or all three to hold them two or more years until they are neede...

AI Technical Summary

Benefits of technology

[0021] An object of the present invention is to provide a method of adding a solution of Acetic Acid and Ascorbic Acid as a means of holding or preserving olives for a long period (normally about two years) and maintaining the green color of the olives as well as preventing discoloring of the olives from bruises and scarring as well as avoiding the use of toxic substances, such as Sodium Benzoate, and replacing them with a healthy substance, such as Ascorbic Acid combined with the Acetic Acid.

[0022] Another object of the method of the present invention is to replace the toxic Sodium Benzoate and Lactic Acid with a healthy substance Ascorbic Acid that adds Vitamin C for health and also acts as an antioxidant for better preserving the olives.

Problems solved by technology

Furthermore, Sodium Benzoate is a toxic substance, which is unhealthy for human consumption.

This time frame is usually too short for the grower and the consumer.

None of the prior art patents adequately address the problems of holding the olives for a long period (normally about two years) and maintaining the green color of the olives as well as preventing discoloring of the olives from bruises and scarring as well as avoiding the use of toxic substances and replacing them with healthy substances.

The unique coloring method permits a relatively high concentration of lye to be used in the debittering process, which precedes the coloring process, resulting in significant overall timesavings for the combined processes.